Maple Cookies

Maple Cookies

Maple syrup is one of my favorite natural sweeteners.  Love the stuff. I even went to high school in a city that had a maple festival every Spring.

You can do a lot more with maple syrup than just a topping for pancakes and waffles. Maple syrup can be used in sauces, salad dressings and marinades. You can also use maple syrup in baking.

The addition of maple syrup makes these cookies really special.  They make a nice dessert for Thanksgiving, too. Crisp and mildly sweet, they can be eaten plain, or you can coat them with a maple glaze, after they have cooled. Cookies are crisp but will soften slightly, if glazed. Either way, they are really tasty.

Maple Cookies

1 c. butter

1 c. sugar

½ c. maple syrup

1 egg yolk

3 c. flour

3/4 t. salt

Glaze:

2 c. powdered sugar

½ c. maple syrup

To make glaze: Beat sugar and syrup together until smooth.

Beat together butter, sugar and syrup. Beat in yolk. Combine flour and salt and add to butter mixture. Mix well.  Wrap dough in plastic wrap and chill. Roll chilled dough 1/8 inch thick and cut out with assorted cutters. Leaves and other autumnal cutter shapes are best. Place on an ungreased baking sheet and bake in a preheated 350-degree oven for 12 minutes. Cookies should be lightly browned around the edges. Cool and decorate with glaze. Makes about 4 dozen cookies.

Unglazed are tasty, too.